Potage à la Purée des Lentilles à la Gondé

Ingredients

• Ys pint of lentils
• 1 onion
• little celery
• carrot
• 2 roasted partridges
• 1 pint soup stock
• 1 ounce butter
• 1 fine-chopped onion
• Vs cupful fine-chopped ham
• V^ cupful chopped carrot
• 1 pint soup stock
• a bouquet
• Vs cup of sherry wine

Method

1. 1

   Soak the lentils for several hours in cold water, then place them covered with cold water in a saucepan.

2. 2

   Add the onion, celery, and carrot as soon as it boils, and boil until tender.

3. 3

   Press through a sieve.

4. 4

   Remove the meat from the partridges, grind it finely, and add it to the lentil purée with the soup stock.

5. 5

   In another saucepan, cook the butter, onion, ham, carrot, and bouquet until the onions begin to brown.

6. 6

   Add the chopped bones and soup stock, cook until the liquid has boiled away, then add sherry wine and boil for 1 hour.

7. 7

   Strain and add to the lentil mixture, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 30. The excerpt below is the record exactly as published.

Potage h la Par6e des Lentilles h la Gond6.— Soak Ys pint of lentils for several hours in cold water ; then place them covered with cold water in a saucepan over the fire ; add as soon as it boils 1 onion, little celery, and carrot; boil until tender; then press through a sieve. Bemove the meat from 2 roasted partridges or 1 prairie-hen; grind the meat as fine as possible through a meat 42 SOUPS, Bto. grinder, or pound it fine in a wooden bowl ; put it with the lentil par6e in a saucepan, adding 1 pint soup stock, and rub the whole through a sieve. In the meantime place a saucepan with 1 ounce butter, 1 fine-chopped onion, and Ys cupful fine-chopped ham over the fire ; add V^ cupful chopped carrot, little celery, and a bouquet ; cook until the onions begin to brown ; chop the bones of the birds fine, lay them with the remnants on top of the yegetables, add 1 pint soup stock ; cook until the liquid has boiled away, and a brown gravy remains on the bottom of saucepan ; cover with soup stocky add Vs cup of sherry wine

Cook this with the app: pantry check, scaling, and the assistant.